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  • BS 5586-1:1978

    Current The latest, up-to-date edition.

    Sensory analysis apparatus Specification for wine-tasting glass

    Available format(s):  Hardcopy, PDF

    Language(s):  English

    Published date:  30-09-1978

    Publisher:  British Standards Institution

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    Abstract - (Show below) - (Hide below)

    Description; characteristics including physical (material and finish), dimensional; special characteristics for lid, marking, coloured glass and glass with an area for effervescence; instructions for use.

    Scope - (Show below) - (Hide below)

    This International Standard specifies the characteristics of a wine-tasting glass to be used for the sensory analysis of wines. This glass may be used for the examination, by all types of tests (simple tasting, profile analysis, etc.), of all organoleptic characteristics of wine samples (colour, clarity, bouquet, flavour).

    General Product Information - (Show below) - (Hide below)

    Committee AW/12
    Development Note Also numbered as ISO 3591. Supersedes 75/50175 DC. (08/2005)
    Document Type Standard
    Publisher British Standards Institution
    Status Current

    Standards Referenced By This Book - (Show below) - (Hide below)

    BS 6920-2.2(1988) : 1988 SUITABILITY OF NON-METALLIC PRODUCTS FOR USE IN CONTACT WITH WATER INTENDED FOR HUMAN CONSUMPTION WITH REGARD TO THEIR EFFECT ON THE QUALITY OF THE WATER - METHODS OF TEST - TASTE OF WATER
    BS 6920-2.2.1:1996 Suitability of non-metallic products for use in contact with water intended for human consumption with regard to their effect on the quality of water. Methods of test. Odour and flavour of water General method of test
    BS 6920-2.2.1(2000) : 2000 SUITABILITY OF NON-METALLIC PRODUCTS FOR USE IN CONTACT WITH WATER INTENDED FOR HUMAN CONSUMPTION WITH REGARD TO THEIR EFFECT ON THE QUALITY OF THE WATER - PART 2: METHODS OF TEST - SECTION 2.2: ODOUR AND FLAVOUR OF WATER - SUBSECTION 2.2.1: GENERAL METHOD OF TEST
    BS 5929-1:1986 Methods for sensory analysis of food General guide to methodology
    BS 6920-2.2.1:1990 Suitability of non-metallic products for use in contact with water intended for human consumption with regard to their effect on the quality of the water. Methods of test. Taste of water General method of test
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